Thai Fried Rice With Pineapple Food

PINEAPPLE FRIED RICE (THAI)

Steps:

• Heat oil in a wok or large non stick skillet over high heat.
• Add garlic and onion, cook for 1 minute.
• Add capsicum, cook for 1 minute.
• Add peas, stir for 30 seconds.
• Add rice and Sauce ingredients of choice. Cook, stirring constantly, for 2 minutes or until rice grains goes from being wet with sauce to sort of caramelised.
• Add pineapple, stir for just 30 seconds to warm through.
• Stir through green onions then serve!

THAI PINEAPPLE FRIED RICE

Steps:

• Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
• Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
• Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
• Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
• Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

THAI PINEAPPLE FRIED RICE RECIPE (ข้าวผัดสัปปะรด)

Steps:

• Organize your ingredients. Roughly bash the garlic cloves in a pestle and mortar.
• Cut pineapple into bite-sized chunks. Toss your frozen veggies into a pan of boiling water.
• Heat a tablespoon of oil in a wok and stir-fry your prawns/shrimp for approximately 2-3 minutes until just about cooked. Remove from pan and set aside.
• Give pan a quick wipe if there's any water from the prawns. Add a tablespoon of oil and stir-fry the garlic for 30-40 seconds.
• Add in your egg and mix it up a bit with your spatula until it starts to scramble.
• Add cooked boiled rice and toss well. Then, add green onions, pineapple, toasted cashews, mixed veg, and previously cooked prawns/shrimp.
• Add dark soy sauce, light soy sauce, fish sauce, pepper, and some salt to the mix. Combine well using a spatula. Stir-fry for 1-2 minutes.
• Serve with cucumber slices and lime wedges.

VEGETARIAN THAI PINEAPPLE FRIED RICE

Steps:

• Gather the ingredients.
• Using your fingers to separate any chunks into grains, mix 1 tablespoon of oil with the rice. Set aside.
• In a cup, stir the soy sauce together with the curry powder. Set aside.
• Drizzle the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
• Once the pan becomes dry, add 1/4 cup of stock to keep all veggies sizzling.
• Crack the egg into the wok and stir quickly to cook as though you are scrambling eggs.
• Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
• Add the rice, pineapple chunks, currants, and cashews . Mix well to incorporate all ingredients.
• Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice makes popping sounds, about 5 to 8 minutes, or until your preferred texture is achieved.
• Mix well until the rice is of an even color. If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special "shine" you see in restaurant fried rice.
• Remove from heat. Do a taste test, adding more soy sauce if needed. Add lime juice and taste again. If too salty for your taste, add more lime juice .
• Scoop rice onto a serving platter or into a carved-out pineapple to serve. Top with the cilantro and chopped scallions.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

THAI SHRIMP FRIED RICE WITH PINEAPPLE

Steps:

• prepare rice by crumbling it with your fingers, breaking up the bigger lumps, and set it aside in a bowl.
• heat wok or large, deep skillet over high heat. add oil until it sizzles, and then add garlic and onion and toss well until shiny and fragrant, about 1 minute add shrimp and cook, tossing now and then, until the onion begins to wilt and shrimp are pink and cooked through, 2-3 minute.
• add rice, fish sauce, and sugar and toss well. add pineapple and green onion and cook about 2 min more, tossing often, until rice is tender and heated through. serve hot or warm.

THAI PINEAPPLE SHRIMP FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
• Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
• Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
• Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.

THAI PINEAPPLE-PEANUT FRIED RICE

Steps:

• Pour teriyaki sauce over tofu. Refrigerate for about 10 minutes to marinate. Drain tofu, reserve teriyaki sauce.
• Heat oil in a large skillet over medium high heat. Add tofu; cook 3-4 minutes on each side until golden brown. Remove tofu from skillet.
• Add red pepper to skillet, cook for 2 minutes. Add onion; cook and stir for 1 minute.
• Add rice and pineapple; stir and cook until heated through, about 3 minutes.
• Add tofu, peanuts, basil and reserved teriyaki; stir until heated through.
• For a kick add red pepper flakes with tofu.

THAI FRIED PRAWN & PINEAPPLE RICE

Steps:

• Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
• Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.